Date Tahini Smoothie

It’s been a bit of a hectic week on our boat. I don’t know how it’s time for my weekly post already. Time is flying by so fast these days. We’ve had family visiting, property viewings and other general day to day life goings on.

Charlie has been working so hard (and so much) since the autumn, setting up his new business venture, Dreamcatcher Cabins, (if you want to attend a festival in the UK in style, check these out because they are awesome and will make your weekend super luxurious and definitely one to remember!) Sometimes I feel like we are strangers passing in the night, a quick half an hour over dinner and then bed, before the dawn comes around and we rush off again to our separate work lives.

We took this morning off to have a stroll through the little village where we are moored at the moment, grab a coffee and some cake, then took a long afternoon walk along the canal. Life can get so busy sometimes and it’s important to take time out, catch up with each other, and relax for a few hours.

Date and Tahini Smoothie

I know, I know, I did a tahini post last week! I’m sorry! I’m definitely not sorry actually. I love the stuff. Not only is it a great source of calcium and vitamins, it’s a good source of magnesium and it adds protein to dishes. I love that you can use it in pretty much anything and it perks it up; a nice lemon salad dressing, creamy spreads, brownies, but especially smoothies. THIS SMOOTHIE.

Use any milk you wish, I used almond as it’s my favourite. Add more bananas / tahini if you want. Add oats to bulk it out even more. Go crazy.

Date Tahini Smoothie (V) (GF)

INGREDIENTS:

7 pitted dates (I used Medjool) soaked 20 mins in boiling water
1 large ripe banana
1 tablespoon tahini
500ml almond milk

METHOD

Add all ingredients into your blender, and blend until smooth. Serve over ice or blend with ice if you have some handy.

Easy!

Date Tahini Smoothie

 

Date Tahini Smoothie

Date Tahini Smoothie

 

 

Coconut Pancakes with Pecans and Almonds

I’m pretty ‘pro’ breakfast, hell, I get excited about breakfast as I’m falling asleep at night. So many great options to begin your day, I just don’t get why some people skip it.

The Spanish have a old proverb; Eat breakfast like a king, lunch like a prince, and dinner like a pauper. And I sure won’t argue with that.
Pancakes are one of my favourite breakfasts, I love creating the batter, whisking it until light and fluffy, but mostly I like them because it feels like I’m eating cake for breakfast! Who wouldn’t want that? I prefer the American kind, thick and fluffy. And replacing regular flour with Coconut flour gives them that extra kick, and starts your morning off with a bit of OOMPH!

This recipe is a little bit loose, and a bit of guess work, if you wish to add more flour to thicken them up, then do, likewise if you’d rather thin them out a bit.

 

Coconut Pancakes with Pecans and Almonds

INGREDIENTS:

200g Organic Coconut Flour
2 Eggs
200ml Almond Milk
1/2 tsp ground cinnamon
2 tsp Bicarbonate of Soda
1 tsp coconut oil (to fry with)
Pinch unrefined brown sugar (optional)

Small handful of Almonds and Pecans
A drizzle of Agave

Coconutpanacke

 

METHOD

Add the flour and bicarb to a large mixing bowl. Make a well in the flour and add eggs. Mix well. Slowly pour in almond milk while whisking continuously. Add more flour to thicken if desired.

Pancakewhisk

Place frying pan on hob and turn to a medium heat, once hot, add coconut oil.

Use a ladle to dollop mixture onto frying pan, wait a minute or so before adding another dollop to prevent the pancakes from combining.

When the edges start to change colour slightly, and bubbles are forming in the middle of the pancake, flip. Wait 1 minute, and remove the pancake onto a plate.

Once all of the pancakes are cooked, sprinkle over the almonds and pecans, and drizzle with Agave (or Maple Syrup)

CoconutPancakeSteam

pancakesfinished

Start your day like a king!